Asian Chicken and Corn Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 107.5
  • Total Fat: 2.2 g
  • Cholesterol: 54.2 mg
  • Sodium: 552.2 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 8.9 g

View full nutritional breakdown of Asian Chicken and Corn Soup calories by ingredient


Introduction

From the Penzeys Spice catalong From the Penzeys Spice catalong
Number of Servings: 10

Ingredients

    2 serving Perdue Boneless, Skinless Chicken Breast, 1 filet, 4.8 oz.
    4 serving Corn, canned, Kroger sweet golden corn (1/2 cup serving)
    2 cup Creamed Corn
    2 cup (8 fl oz) Chicken Broth
    1 slices (1" dia) Ginger Root
    2 medium (4-1/8" long) Scallions, raw
    1 dash Salt
    2 large Egg, fresh, whole, raw

Directions

Place the chicken in a saucepan and just cover with water. Simmer until cooked through. While the chicken is cooking, in a large pot, combine the corn, creamed corn and stock (you may also wait to start cooking the corn until the chicken is done and use 2 cups of the chicken-cooking stock; it tastes great, but it will add to your total cooking time). Cook the stock and corn 20 minutes on low. Once the chicken is cooked, shred it. Heat the sesame oil in a pan over medium-high heat. Add the chicken and ginger. Cook for 5 minutes, stirring frequently. Add the chicken to the pot. Add salt to taste. Cover and cook over low heat for 15 minutes. Remove from the heat. Very slowly pour the egg into the soup. Using a figure-eight motion with a fork or flexible spatula, mix the egg into the soup. Don’t mix too fast or it will clump together. Garnish with green onions and serve.

Serving Size: 10 one cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user GRAMCRACKER46.